Wholemeal Oat Bread Recipe
Prepare to be astounded by the mouthwatering flavor and aroma of the Wholemeal Oat Bread. A very tasty and healthy bread the Wholemeal Oat Bread is a good choice for your family meals!!
Ingredients
| Yeast | 25 Gram | |
| Warm water | 450 Milliliter | |
| Sugar | 5 Milliliter | |
| Or bread flour | 350 Gram | |
| Wholemeal | 225 Gram | |
| Porridge oats | 100 Gram | |
| Salt | 15 Gram | |
| Shortening | 15 Gram | |
| Molasses | 5 Milliliter | |
| Milk | 1 Teaspoon (Leveled) |
Directions
1 Crumble the yeast into the warm water, add the sugar and sprinkle a little of the flour on top.
Put in a warm place for the yeast to become frothy.
2 Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt.
Rub in the lard (shortening).
3 Add the yeast mixture and mollasses and make a firm dough.
4 On a floured board, knead the dough thoroughly, and put in a greased polythene bag in a bowl.
Transfer to a warm place and leave to rise until doubled in size and springy to touch.
5 When risen, knead again to knock back the dough.
Depend- ing on the size of the greased loaf tins, divide the dough among them, and leave to rise until the dough fills the tins.
6 Preheat the oven to 230°C 450°F,gas8.
7 Brush the top of the bread with milk and sprinkle with the reserved oats.
Bake for 30-40 minutes until well risen and crisp.
The loaves will be baked when the underneath sounds hollow when tapped.
Cool on a wire rack.
Put in a warm place for the yeast to become frothy.
2 Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt.
Rub in the lard (shortening).
3 Add the yeast mixture and mollasses and make a firm dough.
4 On a floured board, knead the dough thoroughly, and put in a greased polythene bag in a bowl.
Transfer to a warm place and leave to rise until doubled in size and springy to touch.
5 When risen, knead again to knock back the dough.
Depend- ing on the size of the greased loaf tins, divide the dough among them, and leave to rise until the dough fills the tins.
6 Preheat the oven to 230°C 450°F,gas8.
7 Brush the top of the bread with milk and sprinkle with the reserved oats.
Bake for 30-40 minutes until well risen and crisp.
The loaves will be baked when the underneath sounds hollow when tapped.
Cool on a wire rack.
Chef
